Greek Sheet Pan Chicken
A flavorful and festive dish featuring marinated chicken thighs and vibrant vegetables, perfect for Christmas dinner.
Equipment
- Oven
- baking sheet
- Mixing bowl
Ingredients
- ½ cup olive oil
- 1 whole lemon, juiced (about 3 tablespoons)
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 thighs chicken, bone-in, skin-on
- 1 medium zucchini, halved lengthwise and sliced
- 1 whole yellow bell pepper, chopped into 1-inch pieces
- ½ large red onion, thinly sliced into wedges
- 1 pint cherry or grape tomatoes
- ½ cup kalamata olives, pitted
- ¼ cup feta cheese
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven to 425°F (220°C) and mix olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper to create the marinade.
- Marinate the chicken thighs in ⅔ of the marinade for 10 to 15 minutes.
- Arrange zucchini, bell pepper, red onion, and tomatoes on a baking sheet, drizzle with the remaining marinade, and toss to coat.
- Add the marinated chicken thighs to the baking sheet and bake for 30 minutes.
- Sprinkle olives and feta over the dish and bake for an additional 10 to 15 minutes until the chicken reaches 165°F.
- Garnish with chopped parsley before serving.
Notes
Cooking times may vary based on oven performance. Adjust the rack position or use the broiler if the chicken isn't browning sufficiently. Juices released during cooking are normal. To reduce liquid, consider using lower moisture vegetables like artichoke hearts or cabbage. If substituting chicken breasts, they require less cooking time (20 to 25 minutes). Roast the vegetables first, then add the chicken breasts for the last 25 minutes.